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Smoked Paprika Coriander Prawns bound with Creme Fraiche, Sun Dried Tomato Blini with a Citrus Dressing
Cooking Time 15 min Minutes
Ingredients
23
Portions
4
Ingredients
23 Total- 75 g Country Range Prawns
- 10 g Country Range Smoked Paprika
- 3 sprigs fresh coriander, chopped
- 25 g Country Range Crème Fraiche
- For the blini:
- 3 tbsp Country Range Plain Flour
- 1 Country Range Free Range Medium Egg
- 1 x Country Range Plain Flour
- 3 tbsp cream
- 50 g Country Range Butter
- salt and pepper, to season
- 25 g Country Range Sundried Tomatoes, chopped
- For the citrus dressing:
- 1 orange, juice only
- 1 pink grapefruit, juice only
- 1 lemon, juice only
- ½ shallot, peeled and sliced
- 1 clove garlic
- 1 sprig fresh thyme
- 1 tbsp sugar
- 25 g Country Range English Mustard
- salt and pepper, to season
- 150 ml Country Range Vegetable Oil
Method
-
1
Step 1
For the blini, place the flour, egg and cream in a food processor and blitz until smooth. -
2
Step 2
Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
-
3
Step 3
Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
-
4
Step 4
For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
-
5
Step 5
Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
-
6
Step 6
Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together. -
7
Step 7
Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.
Ingredients
23 Total- 75 g Country Range Prawns
- 10 g Country Range Smoked Paprika
- 3 sprigs fresh coriander, chopped
- 25 g Country Range Crème Fraiche
- For the blini:
- 3 tbsp Country Range Plain Flour
- 1 Country Range Free Range Medium Egg
- 1 x Country Range Plain Flour
- 3 tbsp cream
- 50 g Country Range Butter
- salt and pepper, to season
- 25 g Country Range Sundried Tomatoes, chopped
- For the citrus dressing:
- 1 orange, juice only
- 1 pink grapefruit, juice only
- 1 lemon, juice only
- ½ shallot, peeled and sliced
- 1 clove garlic
- 1 sprig fresh thyme
- 1 tbsp sugar
- 25 g Country Range English Mustard
- salt and pepper, to season
- 150 ml Country Range Vegetable Oil
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